TRADITIONAL CORNED BEEF AND CABBAGE

Traditional Corned Beef and Cabbage image

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!

Provided by Little Bee

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 lb) corned beef brisket, trimmed
1 small onion, quartered
2 tablespoons mccormick whole mixed pickling spices
1 teaspoon minced garlic
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head of cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted
1 teaspoon parsley flakes

Steps:

Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
Add potatoes and carrots; simmer 30 minutes longer.
Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
Slice brisket across the grain.
Mix butter and parsley; brush on vegetables.

Nutrition Facts : Calories 611.5, Fat 35.5, SaturatedFat 12.7, Cholesterol 174.2, Sodium 2000, Carbohydrate 36.5, Fiber 5.7, Sugar 6.8, Protein 35.7

*** Explore more Traditional Corned Beef And Cabbage Recipes »

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